Blistered Sweet Peppers

Total Time: 1 hr 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 3 red bell peppers, bushed with extra virgin olive oil and salted
• 3 yellow bell peppers, brushed with extra virgin olive oil and salted
• 1/4 cup extra virgin olive oil
• 1/2 cup thinly sliced red onion
• 2 tablespoons minced garlic
• 1/4 teaspoon red chili pepper flakes
• 1/4 teaspoon paprika
• 4 whole pickled peppadew peppers, finely diced
• 1 bay leaf
• 1 sprig rosemary
• 1 sprig thyme
• 1 tablespoon red wine vinegar
• 1 tablespoon capers
• 1/4 teaspoon kosher salt

Recipe

• 1 preheat the oven broiler to high. place the oven rack in its second highest position.
• 2 place the whole red and yellow peppers on their sides on a baking sheet and broil for 5 minutes on each side, leave about 3 inches between the flame and the top of the peppers. this will take about 20 minutes or so. the skins will be charred and he flesh of the peppers soft.
• 3 place the peppers in a glass bowl and cover tightly with plastic wrap. let cool to room temperature for 20 minutes.
• 4 slice the cooled peppers lengthwise in half and remove and discard the skins, seeds, and ribs. slice into 1/4 inch wide strips and set aside.
• 5 heat the olive oil in a large saucepan over medium heat and sweat the onions for 5 minutes, or until just soft and translucent. add the garlic and saute for 2 minutes.
• 6 stir in the chile flakes and paprika, then add the roasted peppers strips, peppadews, bay leaf, rosemary, and thyme. lower heat and cook at a low simmer for 20 minutes to allow flavors to meld.
• 7 stir in the red wine vinegar and capers and simmer for 5 minutes. remove and discard the bay leaf, rosemary, and thyme. stir in the salt.
• 8 transfer to a serving bowl and serve at room temperature.